ACS food science & technology最新文献

{"title":"Concentration-Dependent Bioactivity Profiles of Hesperetin and Naringenin: Insights into Antibacterial, Antioxidant, and Anti-Inflammatory Effects","authors":"Chuhan Shen,&nbsp;Fenbo Ma,&nbsp;Song Gao,&nbsp;Jingwen Zhou,&nbsp;Dongliang Huang,&nbsp;Ruiqiu Huang,&nbsp;Huili Li* and Bin Tang*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0053810.1021/acsfoodscitech.4c00538","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00538https://doi.org/10.1021/acsfoodscitech.4c00538","url":null,"abstract":"<p >This study examines the concentration-dependent bioactivity profiles of hesperetin and naringenin, two naturally occurring flavonoids found in citrus fruits. Our findings elucidate pivotal insights into their antibacterial, antioxidant, and anti-inflammatory effects. A comprehensive series of experiments involving microbiological, biochemical, and cellular methods was conducted to demonstrate that the bioactivities of these compounds are significantly influenced by their concentrations. It is noteworthy that hesperetin exhibits concentration-dependent antibacterial activity against a broad spectrum of bacteria, including <i><i>Escherichia coli</i></i>, <i>Staphylococcus aureus</i>, and <i>Streptococcus mutans</i>, while naringenin shows varying degrees of inhibition depending on the bacterial species. Additionally, hesperetin demonstrates superior antioxidant capacity compared to naringenin, as evidenced by its higher DPPH radical scavenging activity. Moreover, both compounds have been observed to promote the proliferation of RAW 264.7 cells at low concentrations, yet exhibit inhibitory effects at higher doses. It is noteworthy that both hesperetin and naringenin effectively suppress the expression of inflammation-related genes, including TNF-α, IL-1β, and iNOS, in RAW 264.7 macrophages. This highlights their potential as anti-inflammatory agents. These outcomes provide valuable information for optimizing the use of hesperetin and naringenin in the pharmaceutical and food industries, contributing to the advancement of flavonoid research and offering a foundation for future applications.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"492–501 492–501"},"PeriodicalIF":2.6,"publicationDate":"2025-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452502","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antioxidant and Hypoglycemic Activities of the Soluble and Nondigestible Chinese Yam (Dioscorea opposita Thunb.) Polysaccharides with Covalent Se-Grafting","authors":"Zhen-Xing Wang,&nbsp;Li-Li Zhang and Xin-Huai Zhao*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0091610.1021/acsfoodscitech.4c00916","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00916https://doi.org/10.1021/acsfoodscitech.4c00916","url":null,"abstract":"<p >Yam (<i>Dioscorea opposita</i> Thunb.) is cultivated as one of the staple food crops, and its edible tubers are found to contain various bioactive substances, especially the so-called soluble and nondigestible yam polysaccharides (YPs). However, whether covalent Se-grafting of YP could lead to changed antioxidant and hypoglycemic activities remains unknown. YPs were thus separated from fresh Chinese yam tubers using water extraction and enzymatic treatment and then chemically selenized to yield two products, namely, YPSe-I and YPSe-II. These products acquired covalent Se-grafting in the form of selenite and had different Se contents (0.795 and 1.48 versus 0.035 g/kg) or selenization extents. The results obtained from the determination of antioxidant capacity indicated that the two Se-grafted products possessed a higher antioxidant activity compared to YP because they were more effective in scavenging both OH and ABTS radicals or reducing Fe³⁺ to Fe²⁺. Meanwhile, the two Se-grafted products, especially YPSe-II, had a higher capacity than YP to inhibit the activities of two digestive enzymes, namely, α-amylase and α-glucosidase. The results derived from cell experiments indicated that YP, YPSe-I, and YPSe-II were not cytotoxic to the normal BRL-3A liver cells and established insulin-resistant BRL-3A cells. However, YPSe-I and particularly YPSe-II exhibited a hypoglycemic effect in the model cells that was higher than that of YP, resulting in increased glucose consumption and enhanced oxidase activities in superoxide dismutase, catalase, and glutathione peroxidase. Data comparison results also manifested that YPSe-II consistently demonstrated higher antioxidant and hypoglycemic activities than YPSe-I. It was thus concluded that the covalent Se-grafting and high selenization extent endowed the Se-grafted YP products with enhanced beneficial functions, such as antioxidant and hypoglycemic effect. Meanwhile, this covalent Se-grafting could potentially serve as a suitable chemical approach to modify the two beneficial functions of natural polysaccharides.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"734–742 734–742"},"PeriodicalIF":2.6,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452501","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"In Vitro Antioxidant, Antiglycemic, and Antitumor Potential of Anthocyanin-Rich Extracts from Black Bean Hulls Obtained by Pressurized Liquid Extraction","authors":"Mayara Kuasnei,&nbsp;Eduardo Leonarski,&nbsp;Mauro Dartora,&nbsp;Maiara Arbigaus Bredun,&nbsp;Vívian Maria Burin,&nbsp;Karina Cesca,&nbsp;Débora de Oliveira,&nbsp;Claudia Sayer and Acácio Antonio Ferreira Zielinski*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0081910.1021/acsfoodscitech.4c00819","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00819https://doi.org/10.1021/acsfoodscitech.4c00819","url":null,"abstract":"<p >In this study, anthocyanins from black beans (<i>Phaseolus vulgaris</i> L.) were extracted using the pressurized liquid extraction (PLE) method. Six anthocyanins were identified by LC–ESI–QTOF–MS/MS/MS. The crude extract was partially purified using a macroporous resin, and the levels of anthocyanins were 2-fold higher than those in crude extracts. This process also led to a significant enhancement in the in vitro antioxidant activity, with a 3.7-fold increase in the DPPH assay and a 3.0-fold increase in the ABTS assay. Additionally, the purified extracts showed superior performance in inhibiting the α-amylase and α-glucosidase enzymes. These values are five times higher for α-amylase and six times higher for α-glucosidase compared to the crude extracts. Crude and partially purified extracts did not show cytotoxicity in normal L929 fibroblast cells at a concentration of 500 μg mL^–1. Furthermore, in this concentration, the purified extracts revealed strong antitumor activity in all cell lines tested (A549, GL261, and C6), with final cell viability below 10% in all cases. Overall, black bean hull extract demonstrated great biological potential, especially in the partially purified one.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"670–677 670–677"},"PeriodicalIF":2.6,"publicationDate":"2025-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00819","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452561","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pickering Emulsions as Catalytic Systems in Food Applications.","authors":"Joan Oñate Narciso, Robert Soliva-Fortuny, Laura Salvía-Trujillo, Olga Martín-Belloso","doi":"10.1021/acsfoodscitech.4c00839","DOIUrl":"10.1021/acsfoodscitech.4c00839","url":null,"abstract":"<p><p>Enzyme catalysis is important in food processing, such as in baking, dairy, and fiber processing and beverages. A recent advancement in catalysis is the development of Pickering emulsions as enzymatic catalytic systems; however, the use of Pickering emulsions (PEs) as catalytic systems in foods remains largely underdeveloped. Challenges exist that inhibit the widespread adoption of PEs as catalytic systems in foods. These limitations include the limited food-grade solid particle stabilizers, their poor dual wettability, and the potential effects of surface modifications of the solid particles on the stability and efficiency of the PEs. In this Review, the two types of PE catalysis (Pickering-assisted catalysis and Pickering interfacial catalysis), their formation, and some of their applications in the food industry are presented. In addition, the proposed solutions and strategies to improve the PE catalyst design are introduced. An outlook on how the field of PE catalysis will progress is briefly highlighted.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":"29-35"},"PeriodicalIF":2.6,"publicationDate":"2025-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11744749/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143017081","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pickering Emulsions as Catalytic Systems in Food Applications","authors":"Joan Oñate Narciso*,&nbsp;Robert Soliva-Fortuny,&nbsp;Laura Salvía-Trujillo and Olga Martín-Belloso*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0083910.1021/acsfoodscitech.4c00839","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00839https://doi.org/10.1021/acsfoodscitech.4c00839","url":null,"abstract":"<p >Enzyme catalysis is important in food processing, such as in baking, dairy, and fiber processing and beverages. A recent advancement in catalysis is the development of Pickering emulsions as enzymatic catalytic systems; however, the use of Pickering emulsions (PEs) as catalytic systems in foods remains largely underdeveloped. Challenges exist that inhibit the widespread adoption of PEs as catalytic systems in foods. These limitations include the limited food-grade solid particle stabilizers, their poor dual wettability, and the potential effects of surface modifications of the solid particles on the stability and efficiency of the PEs. In this Review, the two types of PE catalysis (Pickering-assisted catalysis and Pickering interfacial catalysis), their formation, and some of their applications in the food industry are presented. In addition, the proposed solutions and strategies to improve the PE catalyst design are introduced. An outlook on how the field of PE catalysis will progress is briefly highlighted.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":"29–35 29–35"},"PeriodicalIF":2.6,"publicationDate":"2025-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00839","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143091066","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pharmacokinetic Profiles of Melinjo Seed Extract Components in Rats","authors":"Masayuki Yamaga,&nbsp;Tomoki Kishimoto,&nbsp;Hiroko Tani,&nbsp;Mary Ann Suico,&nbsp;Tsuyoshi Shuto* and Tomoki Ikuta*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0080310.1021/acsfoodscitech.4c00803","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00803https://doi.org/10.1021/acsfoodscitech.4c00803","url":null,"abstract":"<p >Melinjo (<i>Gnetum gnemon</i> L.) seeds are rich in resveratrol (RES) and its dimers, gnetin C and gnemonoside A. They have various pharmacological benefits, and antioxidant and anti-inflammatory properties; however, their pharmacokinetics, especially in animal models, must be better understood. This study aimed to elucidate the pharmacokinetics of melinjo seed extract (MSE) components in rats. Plasma samples were collected up to 24 h after intergastric administration of MSE (1000 mg/kg), gnetin C, or gnemonoside A (51 μmol/kg each). RES was present as conjugates, with maximum plasma concentration (1065 nM) achieved at 6 h postadministration of MSE. The plasma concentrations of gnetin C and gnemonoside A following MSE administration were sustained, and their absorption rates, based on the AUC–dose relationship, reached 13.7 and 4.8%, respectively, and higher than that of each standard alone. These findings indicate that MSE enhances the absorption of RES and its derivatives, potentially supporting their therapeutic applications and functional foods.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"653–658 653–658"},"PeriodicalIF":2.6,"publicationDate":"2025-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452526","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Innovative Infrared Spectroscopic Technologies for the Prediction of Deoxynivalenol in Wheat.","authors":"Polina Fomina, Antoni Femenias, Miriam Aledda, Valeria Tafintseva, Stephan Freitag, Michael Sulyok, Achim Kohler, Rudolf Krska, Boris Mizaikoff","doi":"10.1021/acsfoodscitech.4c00730","DOIUrl":"10.1021/acsfoodscitech.4c00730","url":null,"abstract":"<p><p>Mycotoxin contamination in cereals is a global food safety concern. One of the most common mycotoxins in grains is deoxynivalenol (DON), a secondary metabolite produced by the fungi<i>Fusarium graminearum</i> and <i>Fusarium culmorum</i>. Exposure to DON can lead to adverse health effects in both humans and animals including vomiting, dizziness, and fever. Hence, the development of analytical technologies capable of predicting mycotoxin contamination levels in grains is crucial. In this study, we emphasize innovative infrared (IR) spectroscopic technologies for the prediction of DON in wheat along the food supply chain. The performance of an IR laser spectroscopic platform for on-site or laboratory confirmative analysis was evaluated. Furthermore, the performance of a handheld IR spectrometer for preliminary screening during transportation, storage, or harvesting was assessed. The accuracy of cross validation (Acc_CV) obtained with the laser spectrometer reached 92%, while the handheld IR spectrometer achieved 84.6%. Hence, both technologies prove significant potential for rapid mycotoxin detection.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":"209-217"},"PeriodicalIF":2.6,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11744748/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143017078","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Postharvest Mold Growth Control in Raspberries and Blackberries Using Cinnamon Essential Oil-Loaded Alginate Beads","authors":"Maria J. Paris,&nbsp;Emma Mani-López,&nbsp;Nelly Ramírez-Corona and Aurelio López-Malo*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0064910.1021/acsfoodscitech.4c00649","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00649https://doi.org/10.1021/acsfoodscitech.4c00649","url":null,"abstract":"<p >This study aims to evaluate the mold growth inhibition on raspberries (<i>Rubus idaeus</i>) and blackberries (<i>Rubus fruticosus</i>) utilizing alginate beads with cinnamon (<i>Cinnamomum zeylanicum</i>) essential oil (CEO). A thermogravimetric (TGA)/differential thermal analysis (DTA) of CEO alginate beads was performed to evaluate the behavior of the loaded material. Furthermore, the impact of CEO-alginate beads on berries’ sensory quality was performed. During 21 days, inoculated fruits with four molds (<i>Botrytis cinerea</i>, <i>Penicillium expansum</i>, <i>Penicillium italicum</i>, <i>Cladosporium cladosporioides</i>) were exposed to beads at temperatures of 25, 15, and 4 °C. CEO-alginate beads better controlled mold growth on raspberries than on blackberries. Higher CEO concentrations and lower temperatures resulted in a longer lag phase and a lower growth probability. The thermogravimetric analysis confirmed the inclusion of CEO into the alginate matrix. The sensory quality of berries exposed to CEO-alginate beads was similar to the nonexposed. CEO-alginate beads can extend berries’ shelf life by preventing mold growth, offering a natural and safe alternative.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":"127–136 127–136"},"PeriodicalIF":2.6,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00649","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143091392","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Innovative Infrared Spectroscopic Technologies for the Prediction of Deoxynivalenol in Wheat","authors":"Polina Fomina,&nbsp;Antoni Femenias,&nbsp;Miriam Aledda,&nbsp;Valeria Tafintseva,&nbsp;Stephan Freitag,&nbsp;Michael Sulyok,&nbsp;Achim Kohler,&nbsp;Rudolf Krska and Boris Mizaikoff*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0073010.1021/acsfoodscitech.4c00730","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00730https://doi.org/10.1021/acsfoodscitech.4c00730","url":null,"abstract":"<p >Mycotoxin contamination in cereals is a global food safety concern. One of the most common mycotoxins in grains is deoxynivalenol (DON), a secondary metabolite produced by the fungi<i>Fusarium graminearum</i> and <i>Fusarium culmorum</i>. Exposure to DON can lead to adverse health effects in both humans and animals including vomiting, dizziness, and fever. Hence, the development of analytical technologies capable of predicting mycotoxin contamination levels in grains is crucial. In this study, we emphasize innovative infrared (IR) spectroscopic technologies for the prediction of DON in wheat along the food supply chain. The performance of an IR laser spectroscopic platform for on-site or laboratory confirmative analysis was evaluated. Furthermore, the performance of a handheld IR spectrometer for preliminary screening during transportation, storage, or harvesting was assessed. The accuracy of cross validation (Acc_CV) obtained with the laser spectrometer reached 92%, while the handheld IR spectrometer achieved 84.6%. Hence, both technologies prove significant potential for rapid mycotoxin detection.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":"209–217 209–217"},"PeriodicalIF":2.6,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00730","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143091281","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improving the Oxidative Stability of Sunflower Oil through Supercritical Impregnation-Assisted PLA/Cinnamaldehyde Active Packaging","authors":"Carolina Villegas*,&nbsp;Emma Talón,&nbsp;Amparo Chiralt,&nbsp;Alejandra Torres,&nbsp;Julio Romero,&nbsp;María José Galotto and Abel Guarda,&nbsp;","doi":"10.1021/acsfoodscitech.4c0082110.1021/acsfoodscitech.4c00821","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00821https://doi.org/10.1021/acsfoodscitech.4c00821","url":null,"abstract":"<p >In the present study, the supercritical impregnation process using carbon dioxide (scCO₂) was applied to incorporate the active compound cinnamaldehyde into PLA films, aiming to develop an innovative active food packaging solution. This approach leverages the unique properties of scCO₂ to achieve efficient incorporation of bioactive compounds. Impregnation tests were performed at a pressure of 12 MPa, a constant temperature of 40 °C, and a controlled depressurization rate of 1 MPa min^–1, ensuring optimal conditions for the process. The impact of the active compound incorporation via this cutting-edge technique on the oxygen and water vapor barrier properties of the films was thoroughly evaluated, revealing critical insights into material performance. In addition, the release kinetics of cinnamaldehyde in different food simulants were analyzed, and the partition (<i>K</i>_PLA/SS) and diffusion (<i>D</i>_Ci) coefficients were determined, providing a deeper understanding of compound migration behavior. The oxidative stability of sunflower oil under accelerated storage conditions was also assessed, demonstrating the efficacy of the impregnated films in preserving oil quality. Key findings include the observation that the impregnation process and the incorporation of cinnamaldehyde induced a notable decrease in barrier properties, attributed to the plasticizing effects of the active compound and scCO₂. Furthermore, the highest release of cinnamaldehyde was observed in simulants with higher ethanol concentrations, emphasizing the interaction between the active films and food matrices. Finally, the impregnated films significantly enhanced the oxidative stability of sunflower oil, as evidenced by lower peroxide index values, conjugated dienes, and trienes compared to control samples. These results underscore the potential of supercritical impregnation as a sustainable and efficient technology for developing advanced active food packaging materials, offering improved functionality and extended shelf life for food products.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":"350–358 350–358"},"PeriodicalIF":2.6,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143090993","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}